What Are Some Things I Can't Cook in a Convection Oven?

While convection ovens are versatile cooking tools capable of handling a wide range of dishes, there are certain foods and techniques that may not yield the best results. Understanding these limitations can help you avoid common pitfalls and make the most of your convection oven.

Rispy Baked Goods and Delicate Rise Issues

Baked goods that depend on a delicate rise, such as soufflés or certain types of cakes like angel food cake, may not perform well in a convection oven. The circulating air can cause these items to deflate instead of rising to their full potential. This is especially true for fluffier, airier items that rely on retaining their light and fluffy texture.

Moist and Steamy Dishes

Dishes that require a significant amount of moisture, such as braises or stews, may dry out too quickly in a convection oven. The high airflow can quickly carry away any moisture, leaving your dishes dry and undercooked. These types of recipes are better suited for traditional ovens or stovetop cooking methods that can maintain a more even and controlled heat distribution.

Delicate Vegetables and Herbs

While most roasted vegetables fare well in a convection oven, more delicate varieties like spinach or herbs can be easily blown around by the fan. This can result in uneven cooking or even burning. For these types of vegetables, it's best to use a standard oven or a baking method that can better control the airflow.

Pies and Pastries with Crust

Pies, particularly those with a delicate crust, can be negatively affected by the fan. The fan can disrupt the browning process, leading to an uneven and inconsistent result. For flaky or delicate pastries, opt for a more traditional oven setting to ensure a perfect finish.

Frozen Foods

Convection ovens can be used to cook frozen foods, but the results may be uneven. To avoid this, it's often better to thaw the food first or use a regular oven for more even and consistent cooking. This allows the food to heat more evenly from the surface inward.

Large Cuts of Meat

Very large roasts may not cook evenly in a convection oven due to the airflow not reaching all parts of the meat uniformly. This can lead to hot spots and uneven doneness. For large cuts of meat, it's advisable to use a regular oven or pan-sear the meat first before finishing it in the convection oven for a more even cooking process.

Covered Dishes and Toppings

Dishes with toppings, such as casseroles, can be problematic in a convection oven. The fan can cause the toppings to brown too quickly on top before the inside is fully cooked. For these dishes, it's best to use a low-heat setting and closely monitor the cooking process to avoid over-browning the surface.

Unstable Baking Sheets and Containing Splatters

Baking sheets with low sides can lead to messy splatters and juices pooling in the oven. This not only makes cleanup more difficult but can also affect the heat distribution. Opt for baking sheets with higher sides to contain splatters and maintain a more controlled cooking environment.

How to Get the Best Results in a Convection Oven

To make the most of your convection oven, follow these tips:

Adjust Cooking Times: Reduce cooking time by about 25% compared to traditional ovens. This helps prevent overcooking and uneven results. Lower the Temperature: Decrease the temperature by about 25°F (14°C) to avoid over-browning. Use the Right Bakeware: Opt for shallow pans that allow for better air circulation and help your food cook more evenly.

By being mindful of these considerations, you can make the most of your convection oven while avoiding potential pitfalls and achieving consistently great results in your kitchen.